Job Summary
The Head of Operations (Restaurant and Commissary) is a high-impact senior leadership role responsible for the overall growth and performance of our food business. This position will provide strategic and tactical guidance to teams while taking full ownership of all operational and financial metrics. The successful candidate will oversee and organize daily restaurant and commissary operations to ensure sales, profitability, and customer service objectives are consistently met, ultimately ensuring long-term business sustainability.
Key Responsibilities
Strategic Leadership : Lead and guide all restaurant and commissary teams, providing clear strategic direction to drive operational excellence and business growth.
Operational Oversight : Oversee and manage the daily operations of all food business units, ensuring adherence to quality, service, and efficiency standards.
Financial Management : Take full responsibility for financial metrics and profitability. Manage budgets, analyze performance data, and implement strategies to meet and exceed sales targets.
Team Development : Foster a culture of high performance. Provide coaching, mentorship, and training to develop a strong, skilled, and motivated team.
Customer Experience : Champion a customer-centric approach across all operations to ensure a consistently high level of service and customer satisfaction.
Qualifications
Proven experience in a senior leadership role within the food and beverage or hospitality industry, with a focus on multi-unit operations.
Demonstrated expertise in financial management, including P&L responsibility, budgeting, and forecasting.
Strong strategic and tactical decision-making skills with a track record of driving business growth and profitability.
Exceptional leadership, communication, and interpersonal skills.
Deep understanding of restaurant and commissary operations, including supply chain management, food safety, and quality control.
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Head Of • Makati, Metro Manila, Philippines